You can freeze soup for up to three months ... (try Nigel Slater's roast chicken stock), reserving the leftover chicken to shred in at the last moment. The stock can be flavoured with spices ...
The addition of pasta, shredded chicken, a generous amount of basil and both Parmesan and mozzarella support the chicken Parm angle. A short noodle like cavatappi lends itself well to this soup ...
You can halve this chicken soup recipe easily. it will keep in the fridge for up to 3 days, but it freezes well and will keep in the freezer for 3 months. Great for a batch cook.
4. Add the salt and the shredded chicken and keep on simmer. 5. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. 6. Add the vinegar and serve hot. 7. *Alternatively ...